Dairy Duos: Pairing Dairy with Vegetables

It’s summer! That means there are lots of fresh seasonal veggies readily available. From farmers’ market finds to special buys at your local grocer, now is a great time to pick up a load of veggies and pair them with your favorites toppings and dips. Around Cabot, our dietitians recommend topping broccoli with a cheese sauce or dipping green bean fries in a yogurt dip for a boost of flavor and nutrients!

Not sure where to start? Here are some helpful tips:

Combine a dairy product  you love with a vegetable that isn’t your favorite. Not a huge fan of broccoli? Dip it in Cabot’s Pesto Greek Yogurt Dip and see if that changes your mind.

Don’t give up! If you still don’t love cauliflower after trying these Roasted Cauliflower Wings with Buffalo Yogurt Dip, switch things up and try this Cauliflower Macaroni & Cheese. It could take a few tries before you find a way you enjoy eating it!

Try a different cooking method. If you find steamed zucchini boring and tasteless, try it grilled! Check out these Grilled Cheddar Zucchini Boats with Balsamic Leeks.

Buy produce that is in season. Seasonal vegetables are crisp, fresh, and flavorful. You’ll probably find that you enjoy the fresh, juicy tomatoes of summer much more than the ones you find during the winter months. Use the fresh produce for this California Cobb Dip!

Be creative. Everyone’s taste buds are different. Create your own unique dairy and vegetable combination. Nothing is off limits!

More recipes for inspiration.

Cheesy Cauliflower Breadstick

Skinny Zucchini Casserole

Bulgur, Cucumber & Chickpea Salad 

Cheesy Broccoli Casserole

Roasted Zucchini & Parmesan Dip

Megan Morris is a first-year student in the University of Vermont Masters in Dietetics program.  She recently interned with Cabot as part of her exploratory rotation, working with Cabot’s Dietitian Sara Wing.  Originally from Massachusetts, Megan moved to the Green Mountain State to attend UVM’s undergrad program, graduating at the top of her class.  Whether in the classroom, at the farmers market, or in the kitchen, Megan’s passion for nutrition, sustainability, and good food follow her wherever she goes.